BLT Macaroni Salad (Print Version)
# Ingredients:
→ Pasta
01 -
8 ounces elbow macaroni
→ Protein
02 -
8 slices bacon, cooked and crumbled
→ Produce
03 -
1 cup cherry tomatoes, halved
04 -
1 cup chopped romaine or iceberg lettuce
05 -
1/4 cup chopped green onions
06 -
2 tablespoons chopped fresh parsley
→ Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup sour cream
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon honey
12 -
Salt and black pepper to taste
# Instructions:
01 -
Cook elbow macaroni according to package instructions until al dente. Drain and rinse under cold water. Set aside.
02 -
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.
03 -
Add cooled macaroni, crumbled bacon, cherry tomatoes, chopped lettuce, green onions, and parsley to the bowl. Mix gently until evenly combined.
04 -
Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 -
Before serving, stir the salad. Add a splash of milk or extra mayonnaise if the dressing is dry. Serve chilled.
# Notes:
01 -
For a tangier profile, increase apple cider vinegar by one tablespoon.
02 -
Substitute cherry tomatoes with diced Roma tomatoes if unavailable.
03 -
Use light mayonnaise and sour cream for a lighter dish.
04 -
For a vegetarian alternative, replace bacon with sun-dried tomatoes or smoked paprika.